Mini Potato Skins Stuffed with Avocado Salsa
Chloe Coscarelli's vegan potato skins
Nathan Congleton / TODAY
print recipe
Rating:
3.8285713 (35 rated)
Servings:
10

This is my amazing California take on double-stuffed potatoes. Crispy scooped-out mini potato skins filled with chunky avocado salsa—need I say more?

Ingredients

  • Mini potato skins

    • 10 small (2-inch diameter) new potatoes, red or white
    • 2 tablespoons olive oil
    • ½ teaspoon sea salt
    • ¼ teaspoon freshly ground black pepper
  • Avocado salsa

    • 3 avocados, pitted, peeled, and diced
    • 2 tablespoons lemon or lime juice
    • ¼ cup salsa fresca*
    • ½ teaspoon sea salt
    • ½ teaspoon ground cumin
    • Freshly ground black pepper

Preparation

For the mini potato skins:

Preheat the oven to 375°F.

In a large bowl, toss potatoes with oil, salt, and pepper. Spread potatoes on a large baking sheet, and bake for 45 minutes, or until fork tender. Remove from oven, and let potatoes rest until they are cool to the touch. Cut potatoes in half and scoop out the centers with a spoon or melon baller. Save the insides for another use, like mashed potatoes.

Turn the oven up to 400°F.  Place the scooped out potato skins cut-side up on a large baking sheet and bake for an additional 15 minutes until the edges are crisp.

For the avocado salsa:

In a medium bowl, using a large spoon, gently mix avocado, lemon juice, salsa fresca, salt, cumin, and a few grinds of pepper. Adjust seasoning to taste.

*You can make your own salsa fresca by combining 1 seeded and diced medium tomato, 1 tablespoon finely chopped red onion, 1 tablespoon finely chopped fresh cilantro, and ¼ teaspoon salt.

To serve:

Stuff each potato skin with a spoonful of avocado salsa. Platter and serve.

Chloe's tip on cutting avocados:

With a long sharp knife, cut the avocado lengthwise around the pit. Twist the halves to separate, exposing the pit. Hit the pit with the blade of the knife with just enough force to wedge the knife into the pit. Twist the knife; the pit will come right out. Use a large spoon to scoop the flesh out of each half in one piece. Place the avocado halves on a cutting board and cut as desired.

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